Sun Dried Tomato Basil Chicken Meatballs with Creamy Parmesan Rice

Instructions

1. Start by preparing the rice. Melt 5 tablespoons of butter in a medium-sized pot over medium heat. Add the garlic and saute until fragrant, about 1 minute. Stir in the rice, making sure all of the rice gets coated in the butter. Slowly pour in the water and milk, and then bring the pot to a boil. Let boil for 1 minute, then reduce to a low simmer. Cover and cook until the rice is tender, about 20 minutes. Stir in the parmesan cheese, as well as salt and pepper to taste. If the rice is too dry, add milk, a bit at a time, until it reaches the correct consistency. Recover and set aside until the meatballs are ready.
2. As the rice cooks, make the meatballs. In a large bowl, mix together the ground chicken, egg, 3 cloves of garlic, sun-dried tomatoes, basil, seasoned breadcrumbs, onion powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Once well-combined, form into about 30 small meatballs.
3. Melt the butter with the oil in a large pan over medium-high heat. Add the meatballs to the pan and let cook until well-browned on the bottom, about 3 minutes, without turning. Then, turn the meatballs and repeat until all sides are browned and the meatballs are cooked through.
4. Serve the rice and meatballs warm, with extra sun-dried tomatoes, basil, and parmesan on top.